Wakayama Ramen

Arochi Marutaka

Regarded as the originator of Wakayama chuka soba, the former owner of Arochi Marutaka started this shop as an outdoor stall eatery. Its great location in the downtown area makes it popular among locals as a stop after work to eat or drink. The pork broth soy sauce soup is pleasantly rich yet light, and together with the thin noodles it goes down smoothly even late at night. The dish is the root of Wakayama's chuka soba, and one of the representative soy sauce-based Wakayama Ramen.

Ramen Marui

Soup prepared over two days by liberally using only fine pork broth is perfectly matched with homemade noodles developed through six months of trials. They are topped with an abundance of chunky green onions picked that morning and delivered fresh from local farmers. The soup's heat enhances the green onions' sweetness, intensifying the overall flavor of the dish. The amount of green onions can be adjusted according to your personal preference.

Marutaya

While quite thick and rich in appearance, the taste of the soup is surprisingly mild and is popular regardless of age or gender. The owner trained for three years at Ide Shoten, one of Wakayama Ramen's most well-known shops, before opening Marutaya. Also try the homemade chashu, or pork belly braised with a flavorful secret recipe soy sauce, as well as side dishes such as egg rice and shirasu (whitebait) rice.

Raguman

A longtime favorite among locals, Raguman is popular for its various creative ramen menu items. The standard ramen bearing the shop name is made with white soy sauce-based soup and plenty of Chinese cabbage. Other unique menu items include cheese-based, spicy, light and other innovative ramens. Be sure to try some side dishes including the mini rice bowls. Enjoy your ramen in a relaxing atmosphere in the stylish restaurant designed like a log cabin.